How to Make a Delicious Mango Coconut Cake in 5 Easy Steps

Oh, how I love a good tropical treat! If you’re like me and crave something sweet and refreshing, then you’re in for a delightful surprise with this Mango Coconut Cake. This cake is not just a dessert; it’s a mini-vacation on a plate! With the luscious flavors of fresh mango and creamy coconut, it’s perfect for any occasion. Plus, it’s so easy to make that you can whip it up even on those busy weeknights when you’re juggling quick family dinners and easy pasta recipes. Let’s dive into this delicious recipe!

Why You’ll Love This Recipe

• It’s a tropical delight that transports you to a sunny beach with every bite.
• Perfect for gatherings, birthdays, or just a sweet treat for yourself.
• Easy to follow steps make it a breeze to bake, even for beginners!
• Can be made ahead of time, making it a great option for busy weeknight dinner ideas.
• Versatile enough to pair with various toppings, like a Coconut Cake With Mango Topping or a Mango Fresh Cream Cake.

Ingredients

To create this mouthwatering Mango Coconut Cake, you’ll need the following ingredients:

• 3/4 cup to 1 cup chopped frozen mango (defrosted and drained)
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 large eggs
• 6 tablespoons unsalted butter (cut into cubes)
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (at room temperature)
• 1 3/4 cups granulated sugar
• 1 cup cream of coconut (do NOT use coconut cream)
• 4 large eggs (at room temperature)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup whole milk (at room temperature)
• 2 tablespoons cream of coconut
• 2 to 4 tablespoons whole milk or heavy cream (as needed)
• 1/4 teaspoon salt
• 3 1/2 to 4 cups powdered sugar
• 1 cup toasted flaked coconut for garnish (if desired)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part—baking this scrumptious cake! Follow these simple steps:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a small bowl, combine the chopped mango and lemon juice. Set aside.
3. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the cream of coconut, vanilla extract, and coconut extract. Mix until just combined.
5. Gently fold in the mango mixture. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. For the frosting, beat the room temperature unsalted butter until creamy. Gradually add the powdered sugar, coconut extract, and salt, mixing until smooth. Add milk or heavy cream as needed to reach your desired consistency.
8. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Garnish with toasted flaked coconut if desired.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Mango Coconut Cake turns out perfectly:

• Make sure your butter and eggs are at room temperature for a smoother batter.
• Don’t skip the cooling step! Frosting a warm cake can lead to a melty mess.
• If you want to elevate your cake, consider adding a layer of Mango Curd between the cake layers for a burst of flavor.
• For a fun twist, try making a Coconut Cake With Lemon Curd Filling instead!

How to Serve

This cake is perfect for any occasion! Serve it at birthday parties, summer barbecues, or just as a delightful dessert after a family dinner. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. You can also serve it alongside a refreshing Homemade Smoothie for a tropical vibe!

Make Ahead and Storage

If you want to prepare this cake in advance, you can bake the layers a day ahead and store them wrapped in plastic wrap at room temperature. The frosted cake can be stored in the refrigerator for up to 3 days. Just be sure to let it come to room temperature before serving for the best flavor and texture.

So, what are you waiting for? Grab those ingredients and let’s make this Mango Coconut Cake together! It’s a delightful way to bring a taste of the tropics to your kitchen. And if you’re looking for more quick family dinners or easy pasta recipes, don’t forget to check out my Energy Boosting Smoothie and Kale Recharge Smoothie for some delicious ideas!

Mango Coconut Cake

A moist and flavorful cake combining the tropical sweetness of mango and coconut, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: tropical

Calories: 420

Ingredients Method Notes

Ingredients

  

Fruits and liquids

• 3/4 cup chopped frozen mango defrosted and drained
• 1 tablespoon lemon juice
• 1 cup cream of coconut (do NOT use coconut cream)
• 2 tablespoons cream of coconut
• 2 to 4 tablespoons whole milk or heavy cream as needed

Dry ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Sugars and extracts

• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract

Dairy

• 1 cup unsalted butter at room temperature
• 4 large eggs at room temperature
• 1 cup whole milk at room temperature

Additional ingredients

• 2 tablespoons cream of coconut
• 1 cup toasted flaked coconut for garnish (if desired+)

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour the cake pans.
2. Mix dry ingredients and set aside. Cream butter and sugar, then add eggs one at a time.
3. Alternate adding dry ingredients and milk to the batter. Fold in mango and coconut extracts.
4. Pour batter into prepared pans and bake for 40 minutes or until a toothpick comes out clean.
5. Let cakes cool, then frost with powdered sugar glaze and garnish with toasted coconut.

Notes

Ensure all ingredients are at room temperature for best results.